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TECHNIQUE CLASS a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine) . Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing. Glazed onions and shal. lots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions-walnut-size is best-and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions. Glazed parsnips need less sugar since they're naturally Finish by deglazing the pan slightly sweet glaze. If you're using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon; use some of the bacon fat in place of the butter to glaze them. While it is possible to glaze To finish glazing the vegetable, add a tablespoon of water and turn the heat to high. Swirl until the pieces are coated with a shiny glaze. Season and serve. sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their sub tlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots. Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the different vegetables together -they just need to be cut the same size to cook in the same time-the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving. James Peterson is a contributing editor for Fine Cooking. Among his many awardwinning books is Vegetables (William Morrow). • YOU'LL LEARN YOUR WAY AROUND THE FISH MARKET. THE VECETABLE MARKET AND YES. EVEN THE JOB MARKET Forget the dog. At our school, you'll have to make sure you don't eat your homework. At Culinard, we can put you on a path towards becoming a chef in just like most of our students, when you get out you'll find the job market is starving for people with your sk ills . W\'IIw.culi nard.com 21 . 1.887.429.CHEF T CLiL I NAR D y J" I i III I e oJ Vi r!l i" in C 0/ / e!l e /" ell/ i)1 n r 28 DEVELOP A TASTE FOR. SLiCCESS 5 READER SERVICE NO. 114 FINE COOKI G months. And, if you're ATTENTION RETAILERS If you would like to carry afOKING' write or call 1-SOO-477-S727, and find out how easy it is to set up an account directly with us-no hassles, no risk, a ttractive terms. Fine Cooking Taunton Trade Co., Inc. P.O. Box 5563, 63 S. Main St., Newtown, CT 06470-5563 in your store, just READER SERVICE NO. 68